Saturday, December 3, 2011

Recipe: Smoked Gouda and Chipotle Grits

We made this recipe this evening and had spicy shrimp on the side.  The shrimp were seasoned with salt & pepper, paprika, chipotle chili and cayenne and were sauteed.

I'm not sure where this grits recipe came from.  We had clipped it from a magazine, but I searched and, and it didn't come up.

Note:  The recipe makes 10 servings (or more!).  Making half the recipe is more than enough for 2 people plus leftovers for the week.  We love making cheesy grits and never thought to add adobo which gave it a nice bit of heat and flavor.

Smoked Gouda and Chipotle Grits

  • 2 tbsp (1/4 stick) of butter
  • 2 cups fresh corn kernels or frozen, thawed
  • 1 medium onion, chopped
  • 5 cups water
  • 2 cups whole milk
  • 1 tsp coarse kosher salt
  • 1 tsp coarsely ground black pepper
  • 1.5 cups quick-cooking white hominy grits
  • 2 cups (packed) coarsely grated rindless smoked Gouda cheese (about 8 ounces)
  • 1 tbsp chopped canned chipotle chiles in adobo
  • Chopped fresh cilantro
  1. Melt butter in heavy large saucepan over medium-high heat.
  2. Add corn and onion.
  3. Saute until onion is golden, about 10 minutes. 
  4. Add 5 cups of water, the milk, 1 tsp coarse salt, and 1 tsp pepper to pan; bring to boil.
  5. Gradually add grits, whisking until mixture is smooth and comes to a boil.
  6. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes.
  7. Mix in cheese and chipotle chile.
  8. Stir until cheese melts.
  9. Transfer grits to shallow bowl.  Sprinkle with cilantro and serve.

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